Secrets of meat curing and sausage making; how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws
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Secrets of meat curing and sausage making; how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws
- Publication date
- 1922
- Topics
- Meat industry and trade, Sausages
- Publisher
- Chicago, B. Heller & co.
- Collection
- library_of_congress; americana
- Contributor
- The Library of Congress
- Language
- English
- Item Size
- 453.2M
302 p. 16 cm
- Addeddate
- 2010-08-02 11:57:07
- Call number
- 9663848
- Camera
- Canon 5D
- External-identifier
-
urn:oclc:record:1084952899
- Foldoutcount
- 0
- Identifier
- secretsofmeatcur05hell
- Identifier-ark
- ark:/13960/t0ms4gb5h
- Identifier-bib
- 00089469053
- Lccn
- 23004553
- Ocr_converted
- abbyy-to-hocr 1.1.37
- Ocr_module_version
- 0.0.21
- Openlibrary_edition
- OL24349993M
- Openlibrary_work
- OL15363534W
- Page-progression
- lr
- Page_number_confidence
- 100
- Page_number_module_version
- 1.0.3
- Pages
- 320
- Possible copyright status
- The Library of Congress is unaware of any copyright restrictions for this item.
- Ppi
- 400
- Scandate
- 20100812195928
- Scanner
- scribe6.capitolhill.archive.org
- Scanningcenter
- capitolhill
- Full catalog record
- MARCXML
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